Getting wood

I know with that title the picture is probably a let down. But first of all, get your mind out of the gutter. Second of all, this is a family blog. We don't deal in innuendo ("That's the way it is - love goes out the door when money comes innuendo!" - Groucho Marx), or bad language.

Unless of course I happen to be talking about the Traitor-In-Chief, and I say things like fuck Trump, Trump is a festering piece of shit and only one more day of that asshole Trump.

Then I make an exception.

So anyway, what with the weather plummeting at night to an inhuman, unbearable 65 degrees, the wife decided it was time to stop using the termite-free, easily available, brightly burning Duraflame logs we had on hand and start going back to what the original settlers used: wood.

That's why you're looking at a quarter cord of citrus and almond wood. Citrus wood is a softer wood that burns faster and hotter. Almond is a harder wood and burns slower and steadier. At least that's what they tell me. Being a city boy who grew up on the mean streets of West L.A., north of Wilshire, it's all the same to me. Wood is wood.

I know it looks like a lot of wood, and it is. Wood is measured in cords, and a full cord occupies a volume of 128 cubic feet when racked and well stowed. Just like my highschool girlfriend.

That much would last us several winters, so instead we wound up with a quarter cord by splitting a half cord with our neighbors. I'd say do the math, but I just did it for you. You're welcome.

Saturday morning a big old truck—not a saying, it was actually big and it was old—from The Woodshed (apparently the same people who name dog grooming places name firewood providers) double parked in front of our house. Two very nice, strong, hard-working and I'm sure underpaid gentlemen took our share of the wood off the truck, rolled it on a palate to our backyard and then hand carried it behind the garage where they neatly stacked it. We offered them cold Topo Chico, thanked them profusely and gave them both a nice tip.

Because if they didn't do it I would've had to, and honest labor just isn't in my wheelhouise.

Anyway, when night falls now we're all warm and cozy, stoking the fire and listening to the crackle of the logs. It's so nice I hardly even mind the fact we paid $275 for our share.

Because apparently while we can run out of wood, we always have money to burn.

Into the fryer

I was reading an article about how minimum wage employees at McDonald's are going to go after the company because they occasionally get themselves burned on the job. Seems to me if you're working with hot grills, fryers full of hot oil and flames, getting burned just might be an occupational hazard.

Still, it's no fun. I know from experience.

The first job I ever had was at Fisher's Hamburgers at the Town and Country Shopping Center, across from Farmer's Market on 3rd and Fairfax. At the time, Fisher's was one of L.A.'s renowned hamburger places, often mentioned in the same revered breath by burger lovers as Tommy's, Cassell's, Dolores' and The Apple Pan. I'd eaten at Fisher's for years with my parents, and liked it so much I decided I wanted to work there. Displaying an unusual amount of moxie for a kid as young as I was at the time, I went in one day, walked right up to the owner - a man named Howard Shear - and asked if I could have a job. To my everlasting surprise, he gave me one.

I won't go into dates and ages, because that's on a need-to-know basis. And you don't need to know. Let's just say I could only dream of making the minimum wage McDonald's employees get today.

I learned all the details of how the restaurant worked. I made tartar sauce and thousand island dressing (not together) in vats in back that were so big we stirred them with our arms. Still not sure how the health department let that one get by. I also learned how to work all the stations at Fisher's: the register, the grill, the soda fountain, and the french fries.

The fryers were like the ones in the picture - big vats of oil heated to 400 degrees. The way you made fries was by putting raw, sliced potatoes in the basket, lowering it into the oil, and setting the timer for a couple minutes. When the fries were ready, you'd lift the basket out by the handle and shake the excess oil off the fries. In that process, lots of fries fell into the oil. Because of that, the fryers had to be cleaned many times during the course of the day.

The way you cleaned the fries out was by running a strainer over the top of the oil and scooping them up.

One day, I was cleaning the fryer and the handle on the strainer was a little greasy (Strainer? You strainer you brought her. Thanks, I'll be here all week). So I'm holding the greasy strainer handle, and it suddenly slips out of my hand and disappears down into the fryer. Without thinking, my cat-like reflexes kicked into action and I reached down into the boiling oil up to my elbow to grab it.

As we say in my country, not a smart move.

Everything went into slow motion. I looked down at my arm in the oil for what felt like hours, but in reality was only seconds. Next, I realized I could feel it burning and yanked it out (with the strainer in hand - mission accomplished). I dropped the strainer, and made a beeline to the ice machine by the soda fountain and rammed my red, right arm into the ice. To this day, I can hear the sizzling of the ice on my hot skin.

Fortunately, I'd gotten there fast enough. The ice took the burn away, and I had no scarring. Other than the emotional kind for doing something so stupid.

But the most important thing is I learned a valuable lesson I still use to this very day.

Don't go asking for jobs if you don't really need one.